Stuffed Turkey Rolls with Cream Cheese and Broccoli

Plate turkey cutlets, season with salt and season with pepper. Divide broccoli into very small roses. Mix broccoli with cream cheese, spread evenly on turkey cutlets. Roll up the meat, fix the roulades with meat skewers. Heat olive oil in a frying pan, brown turkey roulades all around. Extinguish with white wine and add a little soup. Cook for 15 to 20 minutes in the oven heated to 150 °C.

For the princess potatoes, cream butter until fluffy, mix with salt, egg, parmesan, nutmeg and the pressed potatoes. Pipe the dough with a piping bag onto a prepared baking tray, bake in the oven at 180 °C for about 15 minutes until golden.

Add a little bit of cream to the juice of the cooked roulades.

Arrange the turkey roulades with the juice and the princess potatoes on plates. Garnish with blanched carrots.

Drink: Primus Pannonikus, Andrelhof Winery, light white wine

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